Going to the Korean convenience store to grab a quick lunch, one might be overwhelmed by the rows and rows of various flavored ramen on the shelf....
In a country where so many dishes are claimed to either ensure your “well being” or endow you with mystical powers of virility, boribap has its own special place as the healthy option.
Saeujeot 새우젓 Salted and Fermented Shrimp Paste | Words by Joyce Kong | Not all salts are created equal nor do they always look necessarily like salt. In Vietnam, a little fish sauce brings flavor and balance to a bowl of pho. In Italy, pickled anchovies round out the perfect...
Words by Stephen Revere, Shots by Ggot-nim Lee Anyone over the age of 40 remembers that when we were young kids, no Westerner...
Words by Ciaran Hickey I’ve got to admit it: sundubu jjigae (soft tofu stew) was my entrance into the world...
When it comes to blood sausages (what Koreans call sundae), the Germans have their blutwurst, the French have boudin noir, the Spanish have morcilla, and we Irish (and, let it be said, the English) have black pudding. Having heard then about sundae from my Korean friends, the chef in me...
Words by Ciaran Hickey, executive chef of the W Seoul Walkerhill Before there was bread in Korea, there was tteok,...
Words by Ciaran Hickey, former executive chef of the W Seoul Walkerhill Easy to make and easy to eat, sujebi...
South Korea is one of the countries that will blow your mind in terms of creativity, especially when it comes to food! From Korean pizza to new flavors of chips, Korea never ceases to impress us. Creating bizarre yet awesome fast food menu options with unexpected flavour has become almost...
It’s no secret that Jeju has its own special culture. Isolated from the mainland, Jeju’s food and language have both evolved...